Homemade Pasta

I’m so excited that we got the pasta maker attachment for our kitchen aid mixer as a wedding gift. Thanks to Laura (my brother’s girlfriend) and her parents for getting us that. It was the last attachment that we needed and I just love it.

Anne Burrell was making fresh pasta on her show today and I tried her recipe. The pasta dough didn’t work out at all and was a crumbly mess. When it came to rolling it out, the dough didn’t flatten at all. Sorry, Anne. I decided to use the recipe that came with the pasta maker attachment and that recipe worked so well. It took two tries, and took awhile to make… but I was kind bored this Saturday and needed something to do. I made fresh ravioli and stuffed it with a ricotta cheese mixture and topped that with some marinara sauce. I also tried making some spaghetti noodles. The spaghetti noodles kind of just stuck together. I want to get one of those ravioli cutters that make it look like it the pasta has curvy edges now.

Here’s me, making pasta for the time. It was fun to watch the dough thin out and run it through the pasta maker. The attachment has different settings you can change it to, depending on how thick you want the pasta.

Here is the finished ravioli. So good.

I also tried making spaghetti noodles. They turned out more like a human brain.  See what I mean?

Here’s the recipe for the pasta dough. I had to add in almost 1/4 cup of water to get the dough to a better consistency.

Ingredients

3 1/2 cup of flour

4 eggs

1/2 teaspoon salt

1 tablespoon water (I used 1/4 cup water)

Mix all ingredients and knead in your stand mixer with the dough hook attachment for about 2 minutes. Take the dough out and knead with your hands. Let the dough rest for 20 minutes.

Lasagna Soup

Raise your hand if you’ve ever made lasagna before, and it turned out more like a soup? I have plenty of times, until I found the right recipe to use. This soup is no accident. It’s another one of those hearty soups and very filling, great for Fall or Winter if you’re ever craving lasagna and don’t want to spend the time layering everything. Just throw everything into one pot and let it simmer. I topped mine with some ricotta cheese and mozzarella cheese.

Servings: 8

Points Plus: 7 (using turkey sausage, one cup per serving)

Ingredients from A Farm Girl’s Dabbles

for the soup:
2 tsp. olive oil
1-1/2 lbs. Italian sausage
3 c. chopped onions
4 garlic cloves, minced
2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
2 T. tomato paste
1 28-oz. can fire roasted diced tomatoes
2 bay leaves
6 c. chicken stock
8 oz. mafalda or fusilli pasta
1/2 c. finely chopped fresh basil leaves
salt and freshly ground black pepper, to taste

for the cheesy yum:
8 oz. ricotta
1/2 c. grated Parmesan cheese
1/4 tsp. salt
pinch of freshly ground pepper

2 c. shredded mozzarella cheese

Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy. Stir in basil and season to taste with salt and freshly ground black pepper.

While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.

To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

Servings:  8